Name: Fava Bean Salad with Roasted-Garlic Vinaigrette
Yield: 4
Ingredients: 1 head garlic -; 1 tbsp. extra-virgin olive oil -; 3 tbsp. red-wine vinegar -; 3/4 tsp. Coarse salt -; 1/4 tsp. red-pepper flakes -; 3/4 c. walnuts -; Freshly ground pepper -; 1 lb. shucked fresh fava beans -; 2 c. fresh corn kernels -; 1 medium cucumber -; 1/2 c. red onion -; 2 tbsp. chopped fresh flat-leaf parsley -; 2 oz. feta cheese -

Fava Bean Salad with Roasted-Garlic Vinaigrette

Recipe information

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Ingredients for - Fava Bean Salad with Roasted-Garlic Vinaigrette

1. 1 head garlic -

2. 1 tbsp. extra-virgin olive oil -

3. 3 tbsp. red-wine vinegar -

4. 3/4 tsp. Coarse salt -

5. 1/4 tsp. red-pepper flakes -

6. 3/4 c. walnuts -

7. Freshly ground pepper -

8. 1 lb. shucked fresh fava beans -

9. 2 c. fresh corn kernels -

10. 1 medium cucumber -

11. 1/2 c. red onion -

12. 2 tbsp. chopped fresh flat-leaf parsley -

13. 2 oz. feta cheese -

How to cook deliciously - Fava Bean Salad with Roasted-Garlic Vinaigrette

1. Stage

Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.

2. Stage

Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.

3. Stage

Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.

4. Stage

Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.